I can’t get enough mushrooms right now. I haven’t been seeing the wild ones at the farmer’s market yet but I’ve been buying a whole lot of cultivated white button and Crimini mushrooms. I love them almost any way except for raw. I love to roast them on the grill, sautee them thinly sliced with onion to put in omelets, and of course I love to make tofu stroganoff. But this is by far my current favorite way to eat mushrooms: pan roasting them with onions and thyme in olive oil and then finishing them off with some red wine vinegar. I’d use wine but I never happen to have any sitting around. When they’re still warm but not hot I put them on a bed of lettuce with some feta cheese and dress with vinaigrette. It’s a simple but satisfying salad.
Pan Roasted Mushrooms With Thyme
- 2 lbs button mushrooms, quartered
- 1 onion, quartered and thinly sliced
- 3 Tbsp olive oil
- 2 tsp dried thyme
- 1 tsp salt
- 1/4 cup red wine vinegar
- freshly ground pepper to taste
- Heat up the olive oil in a large saute pan and add the mushrooms and onions.
- With the heat on high saute the mushrooms and onions until they start to brown, stirring frequently to prevent them from sticking to the pan or burning.
- Add the thyme and salt and turn the heat down to medium-high.
- Add the vinegar and cook with a lid on for about five minutes to get the mushrooms to release their juices.
- Remove the lid and continue cooking until all the juices have cooked down, stirring frequently.
- Grind fresh pepper over them and serve.
You can serve these mushrooms as a side dish, add to a salad, or add them to eggs. These are just the ways we've enjoyed them - I'm confident there are many other ways to enjoy this dish. If you have some red wine on hand I suggest using that in place of the red wine vinegar. This recipe can be easily halved. I do a big batch because we can't get enough of them.
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